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Bulgur Salad with Chickpeas, Pomegranate Seeds and Almonds

Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Servings: 6


  • 1 1/2 cups 240 g bulgur wheat
  • 1 1/4 cups 310 ml water
  • 1/4 60 ml fresh lemon juice
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 3 green onions white and green parts, thinly sliced
  • 1 red jalapeno or serrano chile seeded and minced
  • 1 large clove garlic minced
  • 1 pound 450 g fresh chickpeas, shelled, or 1 cup (145 g) thawed frozen green chickpeas, or 1 cup canned chickpeas, drained and rinsed
  • 1/3 cup 60 g pomegranate seeds (or arils)
  • 1/4 cup 1 oz/30 g sliced almonds, lightly toasted
  • 1/2 cup 15 g packed fresh mint leaves, chopped
  • 1/2 cup 15 g packed fresh flat-leaf parsley leaves, chopped


  • Place the bulgur in a large heatproof bowl. Bring the water to a boil, then pour over the bulgur. Stir in the lemon juice, olive oil, cumin, coriander, salt and pepper. Cover and let stand at room temperature until all of the liquid is absorbed and the bulgur is tender, about 20 minutes.
  • Fluff with a fork. Add all of the remaining ingredients except the mint and parsley and stir to combine. If the bulgur is too dry, add more olive oil or lemon juice. Taste and adjust seasoning. Cover and refrigerate for up to 4 hours if not serving immediately.
  • Before serving, bring to room temperature, if refrigerated. Add the mint and parsley and gently combine.